KENYA STANDARD  DKS 1094 -:2022  
ICS 67.080  
Second Edition  
  
 © KEBS 2022  
  
 
 
 
 
Banana crisps — Specification  
 
 
  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
University of Nairobi -Department of Food Science, Nutrition and Technology  
Agriculture and Food Authority - Food Cop directorate  
Kenya Agricultural & Livestock Research Organization  
Kenya Industrial Research & Development Institute  
National Potato Council of Kenya  
Food Science and Technology platform of Kenya  
International Potato C ouncil  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvement s to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
© Kenya Bureau of Standards, 2022 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright 
subsists in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior per mission in writing 
from the Managing Director.DKS 1094:2022  
  
 
Banana crisps - Specification  
 
Kenya Bureau of Standards, Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)   
  DKS 1094:2022  
 Foreword  
 
This  Kenya Standard was developed by the T echnical Committee on Processed  Fruits and Vegetables .. It was 
revised by the Tubers and Tuber Products  Technical Committee.  
 
Banana crisps are a deep -fried snac k food prepared from green fresh mature bananas of the cooking variety. This  
standard will guide the manufacturer to p roduce good quality product   that is safe for human consumption . 
 
Contributions made by the Technical Committee members du ring the preparation of this standard are 
acknowledge d with thanks.  
 
During t he development of this standard reference was made to  KS 2841 Arrowroots  crisps - SpecificationKENYA STANDARD                                 DKS1094:202 2 
  
 
© KEBS 2022  – All rights reserved   
 Banana Crisps - Specification  
 
1    SCOPE  
This draft  Kenya n Standard specifies th e requirements, methods  of sampling and test for crisps made from 
bananas (Musa acuminata and Musa balbisiana ) intended for human consumption . 
 
2. Normative reference  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated  references, the latest edition of the referenced 
document (including any amendments) applies.  
 
EAS 38, General standard for the labelling of pre -packaged foods  
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice   
EAS 103, General standard for food additives  
CODEX STAN 193 , Codex general standard for contaminants and toxins in food and feed EAS 103, 
Schedule for permitted food additives  
 
EAS 321, Edible fats and oils  EAS 35, Edible  salt – Specification  
 ISO 712 : Cereals and cereal products — Determination of moisture content — Reference method  
ISO 11085 Cereals , cereals -based products and animal feeding stuffs — Determination of crude fat and 
total fat conte nt by the Randall extraction method  
 
ISO 3960 Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) 
endpoint determination  
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumerati on of 
coagulase - positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
 
ISO 6579 -1- Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella  — Part 1: Detection of Salmonella spp.  
 
ISO 21527 -2  Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 
0,95  
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
 
  
 3.  Terms and definitions  
For the purpose of this Kenya Standard the follow ing definition shall apply:  
3.1 Banana  crisp  — A fragile but firm slice of banana cooked by deep frying in vegetable oil.  
3.2 Food grade material  
Material which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the 
product  
3.3 Rancidity  
 Unpleasant taste or odour in foods resulting from deterioration in the fat or oil portion of the food.  
3.4 Blisters  
 Air/ fluid -filled and slightly sunken spots found on the surface of banana crisps  
 
4. Requirements  
4.1. Raw materials  
 4.1.1 Bananas used for processing crisps  shall be mature,  and clean.  
4.1.2 Vegetable Oil used  for frying Shall comply with EAS 321, Edible fats and oils   
4..2 Optional  Ingredients  
4.2.1 Edible Salt used  Shall comply with EAS 35, Edible salt – Specification   
4.2.2 Spices  used Shall comply with EAS 103, General standard for food additives  
 
4.3 General requirements  
Banana crisps shall be :  
a)  firm, free from sogginess and excessive oil   
b)  uniform in symmetry.  
c)   of good flavour, free from rancidity, bitterness, foreign matter and any other  adult erant.  
 
4.4 Specific  quality requirements  
4.4.1 The  banana crisps shall be uniform in size and have a thickness of between 1.0 mm - 1.5 mm  
4.4.2 Banana crisps shall not contain more than 10 % by mass of small pieces, slivers and irregular  
pieces.  
4.4.3 Packaged banana crisps shall have not more than 1 % of the crisps with the following defects:  
          a) surface or internal pigmentation;  
           b) blisters;  
           c) callous area; and  
           d) black specks and spots . 
4.4.4  Banana  crisps shall conform to the specified compositional requirements  in Table 1.  
  
 TABLE 1. Specific  quality  r equirements  for Banana Crisps  
Parameter  Requirement  Method of test  
(i) Moisture content, % (max.)  4.7 ISO 712  
(ii) Fat content, % on dry weight basis (max.)  35 ISO 11085  
(iii) Free fat ty acids, % in dry weight basis ( Max)  0.5 EAS 321  
(iv) Salt, % on dry weight basis (max.)  2.0 EAS 35  
(v) Acid insoluble ash,%, by mass, (max) 0.05  KS EAS 82  
(vi)Peroxide value, mEq peroxide oxygen/kg oil, 
(max. )   10  ISO 3960  
 
5 Food additives  
Banana crisps  shall contain only permitted additives at the level of good manufacturing practice as  
quoted in accordance with EAS 103.  
 
6 Contaminants  
 
6.1 Pesticide residues  
Banana Crisps shall conform to those maximum residue limits for pesticide re sidues established by Codex  
Alimentarius Commission for this commodity.  
 
 
6.2 Other contaminants  
Banana crisps shall conform to those maximum levels of the Codex General Standard for Contaminants 
and Toxins in Food and Feed (CODEX STAN 193).  
 
7 Hygiene  
Banana crisps shall be prepared and handled in hygienic manner in accordance with EAS 39 shall  
conform to microbiological limits in Table 3.  
 Table  3. Microbiological Limits for Banana Crisps  
-Micro -organism(s)  Maximum limit  Method of test  
Escherichia coli , CFU per gram  Shall be absent  ISO  7251  
Staphyloccocus aureas  CFU/ per g 
max Shall be absent  ISO 6888 -1 
Salmonella   CFU per gram  Shall be absent  ISO 6579  
Yeasts and moulds, CFU p er gram  10 3 ISO 21527 -2 
 
 
 
  
 8. Packaging  
8.1 Before packaging  the crisps excess oil shall be removed. The crisps shall be packaged within a short  
time after frying so as to keep the crispy taste and texture of the crisps.  
 
8.2 Banana crisps shall  be packed in food grade packaging materials which will safeguard the hygienic, 
nutritional, and organoleptic qualities of the products.  
 
8.3 Each package shall be securely closed and sealed  
 
 
9. Labelling  
 
 9.1 In addition to the requirements of EAS 38 , the following specific labelling  requirements shall apply   
        and shall be legibly and indelibly marked:  
 
a)    common na me of the pro duct ‘Banana Crisps’;  
 
b)   name,  and physical address of the man ufacturer/ distributor and /or trade    name/ brand  name;    
 
c)      date of manu facture; 
 
d)      list of ingred ients; 
 
e)      batch  identification; 
 
f)       expiry date; 
 
g)      the net  weight in me tric un its; 
 
h)      storage instructions; 
 
i)      declaration of additives used   
 
j)    instructions on disposal of used package. 
 
9.2   When labelling non-retail packages, information for non-retail packages shall ei ther be given on the 
packages or in accompanying documents, except that the name of the product, lot id entification and the 
name and ad dress of the manu facturer or packer shall ap pear on the packages. 
 
10 Methods of sampling and test  
Banana Crisps shall  be tested according to the methods of test indicated in this standard . 
 
11 Criteria for conformity  
A lot sha ll be declared as conforming to this standard if each sample inspected or analyzed  for quality  
requirement conforms to the provision of this standard.